Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Cranberry Orange Pie
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- #14467
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 double-crust pie pastry
1 orange
4 1/2 cups fresh cranberries
1 large apple, peeled, cored and diced
1 cup brown sugar
1/2 cup maple syrup
1/2 teaspoon salt
1 teaspoon cinnamon
2 tablespoons flour
directions
Preheat oven to 425 degrees F. Line a 9-inch pie pan with half of the pastry.
Finely grate the zest from the orange and place in a large mixing bowl. Slice the orange in half and cut out the flesh sections with a sharp knife, leaving the membrane behind. Add them to the zest in the bowl. Add the remaining ingredients to the bowl, mixing to combine.
Turn into pastry line pie pan. Cover with the top crust, seal and crimp edges. Make 4 or 5 vents in top crust for steam to escape.
Bake for 20 minutes at 425 degrees F then lower temperature to 375 degrees F and continue baking for 40 minutes or until juices are thick and bubbly. Serve pie warm or cool.
added by
dragonflytears
nutrition data
Nutritional data has not been calculated yet.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Beer makes batters better, meat more tender, and sauces more flavorful.
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